Reverse Seared Rib-Eye Caps

Ingredients

Units of Measurement:

ImperialMetric

Steps

• 1

  Trim the rib-eye cap of excess silverskin and fat, if needed. Cut the cap into 4 equal portions and roll into steaks. Tie with butcher's twine to secure.

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  Ingredients

  • 1 1/2 Pound rib-eye cap

• 2

  In a small bowl, combine both rubs. Season the steaks liberally with the rub mixture and set aside while the grill heats up.

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  Ingredients

  • 2 Tablespoon Traeger Coffee Rub

  • 2 Tablespoon Traeger Beef Rub

• 3

  When ready to cook, set Traeger to 225˚F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

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• 4

  Place the steaks directly on the grill grate, and smoke for 30 to 45 minutes until the internal temperature reaches 120˚F.

  Grill: 225 ˚F

  Probe: 120 ˚F

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• 5

  Remove from the grill and set aside to rest.

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• 6

  Increase the grill temperature to 450˚F.

  Grill: 450 ˚F

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• 7

  Place the steaks directly on the grill grate and cook 3 to 4 minutes per side, or until the internal temperature reaches 130˚F.

  Grill: 450 ˚F

  Probe: 130 ˚F

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• 8

  Remove from grill and let rest 5 minutes before serving. Enjoy!

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